INGREDIENTS

• Matcha Mascarpone Cream:
• ● ½ cup mascarpone cheese
• ● ½ cup heavy whipping cream
• ● 1 Tbsp Aiya Culinary Grade Matcha Powder (sifted), plus more for dusting
• ● 1 Tbsp sugar of choice
• Soufflé Pancakes:
• ● 3 large eggs, whites and yolks separated
• ● 3 Tbsp milk
• ● ¼ cup all-purpose flour
• ● ½ tsp baking powder
• ● 3 Tbsp sugar of choice
• ● Neutral oil or butter, for cooking
• Optional Toppings:
• ● Maple syrup
• ● Pad of butter

DIRECTIONS

• 1. Make the Mascarpone Cream: Whip the heavy cream with a hand mixer until soft peaks form. Fold in mascarpone, Aiya Culinary Grade Matcha Powder, and sugar. Whisk until smooth and chill until ready to use.
• 2. Prepare the Pancake Batter: In a bowl, whisk egg yolks with milk until smooth. In a separate bowl, sift together flour and baking powder, then fold into the yolk mixture.
• 3. Make the Meringue: In a stand mixer, whisk egg whites until foamy. Gradually add sugar in three parts, whipping until stiff peaks form.
• 4. Combine Batter and Meringue: Gently fold the meringue into the yolk mixture in three additions, keeping the batter airy. 
• 5. Cook the Pancakes: Lightly brush a deep non-stick frying pan with oil and remove excess. Spoon or pipe thick mounds of batter onto the pan.
• 6. Cover and cook for 4 minutes until lightly golden.
• 7. Flip carefully, cover, and cook 3 more minutes until set and golden.
• 8. Plate the pancakes and top with a generous spoonful of Matcha mascarpone cream. Top with a pad of butter, dust additional Aiya Culinary Grade Matcha Powder, and drizzle maple syrup.